WO2007004883A2 - Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate - Google Patents

Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate Download PDF

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Publication number
WO2007004883A2
WO2007004883A2 PCT/NL2006/050166 NL2006050166W WO2007004883A2 WO 2007004883 A2 WO2007004883 A2 WO 2007004883A2 NL 2006050166 W NL2006050166 W NL 2006050166W WO 2007004883 A2 WO2007004883 A2 WO 2007004883A2
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WIPO (PCT)
Prior art keywords
glucose
nutritional composition
composition according
digestible
nutritional
Prior art date
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PCT/NL2006/050166
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English (en)
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WO2007004883A3 (fr
Inventor
Houkje Bouritius
Evan Abrahamse
Wynette Hermina Agnes Kiers
Chantal Severijnen
Katrien Maria Josefa Van Laere
Robert Johan Joseph Hageman
Original Assignee
N.V. Nutricia
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Publication date
Application filed by N.V. Nutricia filed Critical N.V. Nutricia
Priority to CN2006800286642A priority Critical patent/CN101237874B/zh
Priority to NZ564895A priority patent/NZ564895A/en
Priority to AU2006266551A priority patent/AU2006266551B2/en
Priority to US11/994,706 priority patent/US9247763B2/en
Priority to EP06747611A priority patent/EP1898929A2/fr
Priority to BRPI0612413-5A priority patent/BRPI0612413A2/pt
Publication of WO2007004883A2 publication Critical patent/WO2007004883A2/fr
Publication of WO2007004883A3 publication Critical patent/WO2007004883A3/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/7004—Monosaccharides having only carbon, hydrogen and oxygen atoms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/70—Carbohydrates; Sugars; Derivatives thereof
    • A61K31/715—Polysaccharides, i.e. having more than five saccharide radicals attached to each other by glycosidic linkages; Derivatives thereof, e.g. ethers, esters
    • A61K31/716—Glucans
    • A61K31/718—Starch or degraded starch, e.g. amylose, amylopectin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a carbohydrate fraction that gives a sustained and lower glucose release after consumption.
  • Glucose is an important source of energy to the cells in the human body and abundantly present in food ingredients. After consumption of starch or other dietetic available sources of glucose and their subsequent digestion, glucose is released in the gastrointestinal tract, where it is rapidly and effectively absorbed from the intestinal lumen. This will usually increase glucose concentrations in blood. The change in glucose after consumption of a food is called the postprandial glucose response (PPGR), which can be measured as the area under the curve (AUC) which plots the plasma glucose concentration with time.
  • PPGR postprandial glucose response
  • AUC area under the curve
  • the human body strives to maintain homeostasis of glucose levels in tissue and blood with time, in order to allow proper functioning of all cells.
  • One important instrument to achieve glucose homeostasis is the release of insulin by the pancreas when the concentration of specific food components like glucose starts to increase.
  • Type 1 RS are starches which are physically inaccessible to the digestive enzymes
  • type 2 RS are starches that exist as granules and can comprise predominantly amylose
  • type 3 RS are retrograded starches.
  • Cross-linked and/or chemically modified starches are sometimes considered to be type 4 RS, but their non-food grade status makes them at present undesirable for commercial application in the food industry.
  • Each of these ingredients can be manufactured differently and their behaviour in vivo depends on the way the ingredient was processed, prior to consumption.
  • EP -A-1.088.832 discloses a granular starch that is prepared by selected heat-moisture treatment and which heat-treated starch is made resistant for more than 80%, preferably has a molecular weight of 5 - 20 kDa (degree of polymerization (DP) of 30 - 123) and a low amylopectin content.
  • the material is appreciated as source of dietary fibre. Food products are described which comprise more than 20 wt% of total dietary fibre.
  • EP-A-0846704 describes a retrograded starch having more than 55 % resistant starch with more than 50% of linear chains of CC- glucans having a DP between 10 - 35 and a DSC melting peak temperature below 115 °C. It is suitable for use as a prebiotic component, in particular as a butyrate-producing fibre.
  • AGE advanced glycation products
  • the invention relates to a heat-treated nutritional composition
  • lipids, proteins and carbohydrates wherein the carbohydrate fraction comprises a) one or more monosaccharides selected from galactose, ribose and mannose; b) carbohydrates capable of providing bl) sustained release glucose and optionally b2) rapidly available glucose; c) optionally fructose; d) optionally glucose- containing disaccharides other than maltose and sucrose; and e) optionally sugar polyols, wherein the heat-treated nutritional composition comprises 5-30 wt% of group a) and wherein group b) provides 30-65 wt% sustained release glucose and 15 - 40 wt% rapidly available glucose, based on the dry weight of the sum of groups a-e in the heat-treated nutritional composition.
  • the carbohydrate fraction comprises a) one or more monosaccharides selected from galactose, ribose and mannose; b) carbohydrates capable of providing bl) sustained release glucose and optionally b
  • the invention also pertains to the use of such heat-treated nutritional compositions for controlling glucose levels in blood and/or tissue in a mammal in need thereof, in particular for the prevention and/or treatment of diabetics, insulin-resistance, obesity, and controlling postprandial glucose response.
  • rapidly available glucose thus refers to the glucose that is available within 20 minutes according to the Englyst method, comprising both readily available glucose and glucose that only becomes available after digestion, but within 20 minutes, such as glucose obtained from RDS.
  • the amounts of rapidly available glucose and sustained release glucose are calculated as the weight amount of available glucose provided by the source, relative to the weight of the digestible carbohydrate fraction.
  • the total available glucose includes glucose released from the oligosaccharides having a chain-length of 3 to 20 anhydromonose units, at least half of which are connected to each other via non- ⁇ -1-4 bonds.
  • digestible carbohydrate fraction it is meant the combination of monosaccharides selected from galactose, ribose and mannose, carbohydrates capable of providing sustained release glucose and rapidly available glucose according to the Englyst method, fructose, glucose-containing disaccharides other than maltose and sucrose, and sugar polyols, and also the aforementioned oligosaccharides having a chain-length of 3 to 20 anhydromonose units and non- ⁇ -1-4 bonds.
  • 'carbohydrates capable of providing sustained release glucose' include starch- type carbohydrates producing glucose within 20 and 120 minutes according to the Englyst test (see above), as well as glucose- containing oligosaccharides (typically non- ⁇ -l,4-linked, and excluding maltose and sucrose) producing glucose in the rat intestinal hydrolysis test of Mishima (see above).
  • the dry weight is determined as the constant value obtained upon drying with air at 100 °C at atmospheric pressure.
  • digestible and non-digestible carbohydrates can be made on the basis of the method of Lee et al as published in J Assoc. Off. Anal. Chem. 75: 395-416, 1992.
  • the non- digestible carbohydrates comprise resistant starch and optionally non-viscous fibres, like sufficiently far hydro lysed gums (Arabic, guar, gellan), hydro lysed pectin, hydro lysed tamarind or konjac, small ⁇ -glucans. If inulin, hydro lysed forms thereof and/or polyfructoses are present, the method of Prosky, J Assoc. Off. Anal. Chem. 82: 223-226, 1999 is applied and added to the numbers obtained from Lee.
  • the resistant starch ingredient comprises amylose (which are linear ⁇ -1,4 glucose-polysaccharides having at least 20 units), linear oligosaccharides and optionally amylopectin (branched polysaccharides). If present the amount of amylo- pectin should be 0-10, preferably 0-2 and more preferably 0-0.5 wt% of the digestible carbohydrates. The amount of amylopectin can be measured according to Yun et al, Starch, St ⁇ rke 42, 302-305 (1990) after defatting of the sample according to Morrison et al, J Cereal Sci., 9-20, 1983.
  • the total amount of rapidly available glucose sources in the nutritional composition is 5 - 40 wt%, more preferably 10 - 35 wt%, most preferably at least 20 wt%, and the sustained release glucose sources are present in an amount of 5 - 65 wt%, more preferably 10 - 60 wt%, most preferably 15 - 55 wt% of the digestible carbo- hydrate fraction.
  • the total amount of rapidly available glucose sources in the nutritional composition is 15 - 40 wt%, more preferably 20 - 35 wt%, and the sustained release glucose sources are present in an amount of 30 - 65 wt%, more preferably 35 - 60 wt%, most preferably 40 - 55 wt% of the digestible carbohydrate fraction.
  • the weight of these glucose sources are only taken into account for the parts that provide the rapidly available and sustained release glucose.
  • the amylose molecules may form crystals. If these are formed, the average particle size of the amylose crystals should preferably be less than 60, more preferably less than 40, and most preferably 5-20 micrometer. The amount of particles that has a particle size above 20 micron must be less than 50%, preferably less than 10, more preferably less than 5 %. Such processing conditions are applied and those ingredients selected to ensure that during shelf life particle size of amylose crystals will not change outside the range as indicated.
  • the amount of resistant starch ingredient in the final liquid nutritional composition should be 0.5-10, preferably 0.8-8, more preferably 0.9-6 and most preferably 1-5 w/v%. This concentration is important to cause that the inclusion of the resistant starch ingredient in a liquid sterilized product results in the sustained release properties according to the invention.
  • the digestible carbohydrate fraction may comprise fructose as another monosaccharide different from glucose, but only in an amount below 10 wt% of the digestible carbohydrate fraction, preferably 1 - 10 wt%, more preferably less than 6 wt% and most preferably less than 4 wt%, in order to decrease the amount of metabolic stress which the liver must experience and to decrease the degree of Maillardation of the product.
  • the contribution of fructose to the availability of glucose according to the Englyst method is zero.
  • the amount of fructose includes the amount of fructose present in sucrose.
  • maltodextrins are suitable as well as glucose syrups and free glucose and other sources well known in the art of manufacturing enteral clinical nutrition and infant formulae.
  • Maltodextrins having a dextrose equivalent value of 1-47 and preferably 2-40, more preferably 6-39 are preferred ingredients to provide rapid availability of glucose.
  • the weight ratio of non-SDS-containing glucose polymer to the sum of the non-glucose monosaccharides galactose, mannose and ribose is 0.3 - 4, preferably 0.7 - 3 and more preferably 1.0 - 2.5.
  • the digestible carbohydrate fraction may also comprise free glucose. It has been found that the amount of free glucose and the amount of glucose syrup and glucose polymers, including the RDS part of the resistant starch ingredient exclusively contribute to the amount of rapidly available glucose.
  • the composition preferably comprises the digestible carbohydrate fraction of the invention in an amount of 60 - 200, preferably 80-160, more preferably 10-140 g/1.
  • the nutritional composition is heat-treated, it is meant that at least a liquid premix of the starch fraction is heat-treated, which subsequently can be mixed with the other components of the nutritional composition.
  • the heat treatment can also be applied to the complete composition, in liquid form or to the carbohydrate fraction. In normal practices it appears possible to heat all components of the formula simultaneously and thus not only reducing the amount of micro-organisms to a sufficient degree, but also to treat the starch in a proper way to increase the amount of slowly digestible glucose moieties. In those cases where free amino acids or heat sensitive components like growth factors, immunoglobulins, reducing sugars, reactive ingredients or vitamins are present, the various fractions of the composition can be heat-treated differently.
  • Suitable heat treatment procedures also include simultaneous heating of the complete product in case specific heat treatment practices are applied and protein sources are applied that comprise low amounts of sensitive lysine.
  • specific heating practices include procedures that apply shorter heating times but still produce sterile products, like ultra high temperature treatment procedures (like UHT), that have been described as such in the art.
  • UHT ultra high temperature treatment procedures
  • the heat-treated carbohydrate fraction and/or the heat-treated nutritional composition may be in the form of a free flowing powder or a concentrate comprising less than 5 wt%, preferably less than 1 wt% of water, based on the total weight. This can for instance be achieved by conventional spray drying after heat treatment.
  • the nutritional composition is in the form of a liquid, suitable for tube or sip feeding. It has an osmolality of preferably 300-700, more preferably 330-600, most preferably 340-500 mOsm/1.
  • the nutritional composition further comprises 10 - 30 wt%, based on the total dry weight of the carbohydrate fraction of groups a)-e) in the nutritional composition, of nutritional fibres.
  • the fibre mixture contains 42 - 50 wt% of non- digestible oligosaccharides in group f), 42- 50 wt% of non-digestible, non-soluble polysaccharides in group g), and 1 - 12 wt% of non-digestible, soluble polysaccharides in group h).
  • the polysaccharides of group g) preferably comprise 30-50 wt.%, based on the total fibre mixture, of resistant starch, i.e. the fraction of starch that remains undigested during the first 120 minutes of the Englyst test.
  • the non-digestible oligosaccharides of group f) preferably comprise 10-50 wt.%, based on the total fibre mixture, of galacto-oligosaccharides, especially ⁇ -galacto- oligosaccharides.
  • Fibres that can be used in the invention are trans-galacto- oligosaccharides (GOS), and extensively hydrolysed gums, hydrolysed mannans, hydrolysed arabans, hydrolysed xylans, hydrolysed beta-glucans, hydrolysed fructans (fructose-oligosaccharides, FOS), inulin and/or oligofructoses.
  • GOS trans-galacto- oligosaccharides
  • FOS fuse-oligosaccharides
  • the total amount of non-starch and starch fibres, including the NDS fraction of the resistant starch ingredient, can be in the range of 2-30, preferably 3-18, more preferably 4-14 and most preferably 5-12 g/1.
  • the viscosity of the product is low in order to provide acceptable flowing characteristics for sip-drinking and for tube feeding. Measured at 20 degrees Celsius at a shear rate of 100/sec, viscosity must be 1 - 60, preferably 1.4 - 40, more preferably 1.8 - 30 Mpa.s (for reference: the value for water is one).
  • the nutritional composition preferably contains a carbohydrate mixture comprising the aforementioned fibre mixture, together with a high-amylose digestible glucose source, the weight ratio between the fibre mixture and the high-amylose glucose between 2: 1 and 1 :5.
  • a "high-amylose digestible glucose source” comprise it is understood a glucose source which is digestible within 120 minutes according to the Englyst test, and which contains more than 50 % amylose of its total content.
  • the invention also pertains to a carbohydrate mixture comprising the fibre mixture according to any one of the preceding claims, and a low glycemic component of one or more of the following: ⁇ ): one or more monosaccharides selected from galactose, ribose and mannose; ⁇ ): glucose-containing disaccharides other than maltose and sucrose; ⁇ ): fructose and/or sucrose; and ⁇ ): sugar polyols, wherein the weight ratio between the fibre mixture and the low glycemic component is between 2: 1 and 1 : 10, and to the use of such a composition for controlling glucose levels in blood and/or tissue in a mammal in need thereof.
  • the carbohydrate mixture preferably comprises 40-120 wt%, based on the weight of the fibre mixture, of ( ⁇ ) one or more monosaccharides selected from galactose, ribose and mannose.
  • compositions of the invention may further comprise an insulin-releasing agent, preferably sulfonylurea, and/or an antidiabetic drug, preferably biguanidine and/or thiazolidinedione. If sulfonylurea is present, the composition of the invention preferably contains an amount of 0.1 - 4 g per kg thereof.
  • the nutritional compositions further comprise a protein fraction. Such a protein fraction is based on a source of vegetable protein, to which at least one free amino acid, a peptide or a protein from animal source is added. The vegetable protein can be selected from soy, pea, lupine, potato, beans, sunflower, rape seed, etc..
  • the amino acids or peptides are selected to be rich in those amino acids which increase nutritional value of the protein fraction as a whole in terms of the demand for essential amino acids.
  • these amino acids are lysine, leucine, and phenylalanine.
  • the protein source of animal origin is selected in particular from milk proteins and liquefied proteins from muscle from animal or fish, like hydrolysed proteins. Milk proteins are particularly preferred, especially whey proteins and more in particular those whey proteins that comprise less than 40 wt% and preferably less than 30 wt% kappa-casein or glycomacropeptide, calculated on protein base.
  • compositions may comprise per 100 g amino acids 1.8-5 g methionine, and/or 4.5-9 g threonine, and/or 8.6-17 g leucine, and/or 5.5-9.5 g proline.
  • the protein fraction preferably originates for 15 - 99.9 wt%, preferably 20 - 95 wt% from plant species belonging to the species of fabales or leguminosae. It is preferred that the proteins originate from one or more members of the group of soybean (glycine max), pea (pisum species), bean (phaseolus species), fenugreek (trigonella species), lupine, lentil (Lens species), peanut (Arachis species), tamarind, clover and alfalfa.
  • Such protein compositions further support the improvement of postprandial glucose response and postprandial insulin response. They appear not to impart the amount of rapidly available glucose, however further decrease maximum glucose levels and elongate glucose supply of the product.
  • compositions of the invention further comprise a fat or lipid fraction.
  • a fat or lipid fraction comprises oleic acid and essential fatty acids like linoleic acid and CC- linolenic acid, but could also comprise conjugated linolenic acids and omega-3 long- chain fatty acids like eicosapentaenoic acid and docosahexaenoic acid.
  • the fatty acids comprise less than 10 wt% saturated fatty acids, and less than 2, preferably less than 1 wt% of trans fatty acids.
  • the amount of lipid is 10-60, preferably 15-50, more preferably 31-46 g/1.
  • Lipids are contemplated to include triglycerides or triacylglycerides, di- glycerides or diacylglycerides, monoglycerides or monoacylglycerides, phospholipids, lysophospholipids, sphingolipids, and ceramides Other components that are soluble in petroleum ether or hexane, like cholesterol and other sterols, are not included in calculations about the lipid fraction.
  • the carbohydrate fraction and nutritional composition according to the invention are useful in maintaining a low and prolonged glucose response in blood and tissue after consumption, and especially useful in cases of diabetics and/or insulin-resistance.
  • People that suffer from or are extremely susceptible to insulin-resistance are e.g. severely or critically ill patients, in particular palliative patients like those that suffer from severe cancer or HIV infection.
  • Other groups of patients suffering from difficulties to control their PPGR comprise those persons that were subjected to major surgery or exposed to other traumata, malnourished persons in particular those suffering from protein-energy malnutrition, persons that suffer from obesity, the Metabolic Syndrome, Syndrome X, hyperglycemia, hyperinsulinemia, dyslipidemia hypertriglyceridemia and dysfibrino lysis, but also large parts of the group of the elderly in Western societies.
  • the product can be useful for persons that have an increased risk in terms of a hereditary history of developing insulin resistance, obesity or diabetics like many Malawistan persons and several Caucasian families, for persons that plan irregular feeding pattern, like sportsmen during an enduring exercise or persons that desire to maintain attention for longer periods of time, like students during studying or examines or during meetings.
  • the glucose levels in plasma can be controlled between 5 and 8 mM in the abovementioned period, without the necessity to consume large amounts of fibre with it, as this may cause gastrointestinal discomfort, and without replacing glucose sources by other carbohydrates, which demand an unrealistic high metabolic capacity in the person, or by high amounts of lipids, which may disturb physiologically acceptable blood lipid or cholesterol profiles.
  • Administered volumes (approximately 6 ml) were corrected for the body weight of each individual rat and the carbohydrates were corrected for digestibility. At 10 minutes before and 5, 10, 15, 20, 30, 45 and 75 minutes after administration of the bolus, blood samples were taken and collected in ice-chilled, heparinised tubes. In each rat, 4 different, randomly assigned or carbohydrate sources were tested. At least one week of recovery was allowed between 2 subsequent experiments.
  • the glucose release pattern of potato starch and heat treated resistant starch ingredient were tested by applying the method as described by Englyst 1999 as specified in the description. These ingredients appeared to release significantly different amounts of glucose between 0 - 20 minutes (RDS fraction) and 20 - 120 minutes (SDS fraction) after start of the test. The results are plotted in the figure below.
  • Carbohydrate blends suitable for use in complete nutritional products (amounts are given as gram per 100 g of digestible blend).
  • Carbohydrate blend galactose 20 lactose 15 isomalt 10 resistant starch ingredient 75 (of which 40 is digestible) hydro lysed starch 15
  • Protein 17 - 26 en% Soy protein isolate / ⁇ -lactalbumin-enriched whey (50/50)
  • Liquid product for diabetics type II Amounts per 100 ml Energy 1.0 kcal/ml

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Abstract

L'invention concerne une combinaison d'une composition nutritive traitée à la chaleur comprenant une fraction de carbohydrate possédant a) entre 5 et 30 % en poids d'un ou de plusieurs monosaccharides sélectionnés parmi le galactose, le ribose et le mannose; b) des carbohydrates capables de fournir bl) du glucose à libération prolongée et b2) du glucose rapidement disponible; c) éventuellement du fructose; d) des disaccharides renfermant du glucose autres que le maltose et le sucrose; et e) éventuellement des polyols de sucre. L'invention concerne également l'utilisation d'une telle composition nutritive traitée à la chaleur aux fins de régulation des taux de glucose dans le sang et/ou le tissu, notamment aux fins de prévention et/ou de traitement des diabètes, de la résistance à l'insuline, de l'obésité, de la réponse au glucose postprandial, du syndrome métabolique, du syndrome X, de l'hyperglycémie, de l'hypertriglycéridémie, de l'hyperinsulinémie, de la dyslipidémie, de la dysfibrinolyse et/ou des troubles associés à une chirurgie ou un traumatisme important.
PCT/NL2006/050166 2005-07-05 2006-07-05 Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate WO2007004883A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
CN2006800286642A CN101237874B (zh) 2005-07-05 2006-07-05 碳水化合物成分及其在获得平稳的餐后葡萄糖响应中的应用
NZ564895A NZ564895A (en) 2005-07-05 2006-07-05 A carbohydrate fraction and use thereof for a flat postprandial glucose response
AU2006266551A AU2006266551B2 (en) 2005-07-05 2006-07-05 A carbohydrate fraction and use thereof for a flat postprandial glucose response
US11/994,706 US9247763B2 (en) 2005-07-05 2006-07-05 Carbohydrate fraction and use thereof for a flat postprandial glucose response
EP06747611A EP1898929A2 (fr) 2005-07-05 2006-07-05 Fraction de carbohydrate et utilisation de celle-ci pour une reponse au glucose postprandial plate
BRPI0612413-5A BRPI0612413A2 (pt) 2005-07-05 2006-07-05 composição nutricional termicamente tratada, e, uso de uma combinação

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
EP05106102 2005-07-05
EP05106102.6 2005-07-05
EP05112530.0 2005-12-20
EP05112530 2005-12-20

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WO2007004883A2 true WO2007004883A2 (fr) 2007-01-11
WO2007004883A3 WO2007004883A3 (fr) 2007-03-22

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EP2380582A1 (fr) * 2009-01-19 2011-10-26 Nutri Co., Ltd. Composition nutritionnelle à faible concentration
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US9307780B2 (en) 2006-12-29 2016-04-12 N.V. Nutricia Process for producing slowly digestible starch
EP3071055A4 (fr) * 2013-11-19 2017-07-05 Omniblend Innovation Pty Ltd Composition et procédé permettant de réguler la glycémie post-prandiale
EP2897474B1 (fr) 2012-09-21 2017-11-15 Roquette Frères Assemblage d'au moins une protéine végétale et d'au moins une protéine laitière
WO2020113048A1 (fr) * 2018-11-30 2020-06-04 Abbott Laboratories Procédés pour favoriser la croissance de rattrapage saine

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US9307780B2 (en) 2006-12-29 2016-04-12 N.V. Nutricia Process for producing slowly digestible starch
WO2009135960A1 (fr) 2008-05-07 2009-11-12 Katry Inversiones, S.L. Mélange d'hydrates de carbone et son utilisation pour préparer un produit destiné à l'alimentation par voie orale ou entérale
WO2009135959A1 (fr) * 2008-05-07 2009-11-12 Katry Inversiones, S.L. Produit alimentaire pour la nutrition par voie entérale ou orale du patient diabétique
US8791065B2 (en) 2009-01-19 2014-07-29 Nutri Co., Ltd. Low-concentration nutritional composition
EP2380582A4 (fr) * 2009-01-19 2012-08-01 Nutri Co Ltd Composition nutritionnelle à faible concentration
EP2380582A1 (fr) * 2009-01-19 2011-10-26 Nutri Co., Ltd. Composition nutritionnelle à faible concentration
CN102264380A (zh) * 2009-01-19 2011-11-30 营养株式会社 低浓度的营养组合物
US9872515B2 (en) 2009-01-19 2018-01-23 Nutri Co., Ltd. Low-concentration nutritional composition
CN106110298A (zh) * 2009-01-19 2016-11-16 营养株式会社 低浓度的营养组合物
WO2010104374A1 (fr) * 2009-03-09 2010-09-16 N.V. Nutricia Composition nutritionnelle induisant une reponse endocrine postprandiale
WO2010104384A1 (fr) 2009-03-09 2010-09-16 N.V. Nutricia Composition nutritionnelle induisant une reponse endocrine postprandiale
US9066537B2 (en) 2009-04-27 2015-06-30 N.V. Nutricia Pea-based protein mixture and use thereof in a liquid nutritional composition suitable for enteral feeding
US8835383B2 (en) 2009-04-27 2014-09-16 N.V. Nutricia Method for controlling the digestive coagulation of proteins
RU2524241C2 (ru) * 2009-04-27 2014-07-27 Н.В. Нютрисиа Белковая смесь на основе гороха и ее применение в жидкой питательной композиции, пригодной для энтерального питания
WO2010126353A1 (fr) * 2009-04-27 2010-11-04 N.V. Nutricia Mélange de protéines à base de pois et utilisation de celui-ci dans une composition nutritionnelle liquide appropriée pour l'alimentation entérale
WO2010126362A1 (fr) * 2009-04-27 2010-11-04 N.V. Nutricia Mélange de protéines à base de pois et utilisation de celui-ci dans une composition nutritionnelle liquide appropriée pour l'alimentation entérale
US9682119B2 (en) 2009-04-27 2017-06-20 N.V. Nutricia Pea-based protein mixture and use thereof in a liquid nutritional composition suitable for enteral feeding
WO2012074375A1 (fr) * 2010-12-01 2012-06-07 N.V. Nutricia Prévention ou traitement du surpoids et de l'obésité chez des patients atteints d'un diabète de type 2
WO2012074401A1 (fr) * 2010-12-01 2012-06-07 N.V. Nutricia Prévention ou traitement du surpoids et de l'obésité chez des patients atteints d'un diabète de type 2
EP2897474B1 (fr) 2012-09-21 2017-11-15 Roquette Frères Assemblage d'au moins une protéine végétale et d'au moins une protéine laitière
US11337440B2 (en) 2012-09-21 2022-05-24 Roquette Freres Assembly of at least one vegetable protein and at least one dairy protein
EP3071055A4 (fr) * 2013-11-19 2017-07-05 Omniblend Innovation Pty Ltd Composition et procédé permettant de réguler la glycémie post-prandiale
US10179158B2 (en) 2013-11-19 2019-01-15 Omniblend Innovation Pty Ltd Composition and method for control of post-prandial glucose
WO2020113048A1 (fr) * 2018-11-30 2020-06-04 Abbott Laboratories Procédés pour favoriser la croissance de rattrapage saine

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CN101237874A (zh) 2008-08-06
US20090011990A1 (en) 2009-01-08
WO2007004883A3 (fr) 2007-03-22
AU2006266551B2 (en) 2011-12-08
CN101237874B (zh) 2013-10-09
EP1898929A2 (fr) 2008-03-19
BRPI0612413A2 (pt) 2011-03-01
NZ564895A (en) 2011-05-27
US9247763B2 (en) 2016-02-02
AU2006266551A1 (en) 2007-01-11

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